Effect of temperature during grain filling stage on some grain quality characteristics of rice under different local climates in Mazandaran province

Document Type : Research Paper

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Abstract

Background and objectives: Grain quality (GQ) in rice is one of the most important factors in the pricing and marketability by consumers. Development and production of rice cultivars with high GQ is also important in the breeding programs. GQ is highly affected by genetic and environmental factors such as temperature (T, °C). Therefore, this study aimed to investigate the effect of different local climates on GQ of two different rice cultivars (cvs. ‘Tarom Hashemi’ and ‘Shiroudi’) and also to quantify the relationships between GQ with average air temperatures (AAT) during the reproductive stage of rice (from anthesis stage (50% of flowers opened) to harvesting time) at the paddy fields of Babolsar, Amol and Polesefid cities in Mazandaran province.
Materials and methods: Three field experiments were conducted separately based on the randomized complete blocks design with four replications, in the paddy fields of Babolsar (–21 m under sea level, asl), Amol (+24 m asl) and Polesefid (+625 m asl) cities in northern Iran in 2014. All agronomic managements were done based on local recommendations in each region. Moreover, all studied traits were measured in the grain quality laboratory at Rice Research Institute of Iran, Deputy of Mazandaran (Amol) three months after harvesting.
Results: The results indicate that the effects of different local climates were statistically significant on the content of amylose, protein, gelatinization temperature, gel consistency and, grain length and width after cooking (P < 0.01). In all traits, the values related to Polesefid were better (with a high GQ) than both Amol and Babolsar which can be resulted in lower T during the reproductive stage, particularly in the grain filling stage. A general equation could describe the relationships between studied traits with AAT as well as. In general, amylose content (1.9 and 0.9 %, respectively), grain length after cooking (0.33 and 0.14 mm, respectively), grain elongation (0.05 and 0.04, respectively) and gelatinization temperature (0.98 and 0.47 °C, respectively) increased linearly per Celsius (°C) increase in AAT in both ‘Tarom Hashemi’ and ‘Shiroudi’, respectively. Moreover, protein content (0.8 and 0.4 %, respectively), grain width after cooking (0.06 and 0.08 mm, respectively) and gel consistency (15.2 and 5.2 mm, respectively) decrease linearly per Celsius (°C) increase in AAT in both ‘Tarom Hashemi’ and ‘Shiroudi’, respectively.
Conclusion: based on our findings in this study, GQ variation depended to T can simply be quantified in both cultivars (‘Tarom Hashemi’ and ‘Shiroudi’) under different local climates conditions of Mazandaran.

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References

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Journal of Crop Production
Volume 10, Issue 2
November 2017
Pages 141-154

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